Tahini Halawa

Halawa, or halvah, is a traditional Middle Eastern sweetmeat, considered by some to be the first candy ever made in recorded history, with sesame seeds and honey. Nowadays, halawa is served in many cultures all over the world, using ingredients ranging from semolina flour to almonds to yams but the most traditional recipe calls for tahini (sesame paste), honey, and pistachios. My aunt says that she remembers my Lebanese great-grandmother cooking up big batches of this sweet, though nobody thought to save the recipe she used because halawa wasn't one of their favorites.

I can understand that. I do like halawa, but I admit that it is kind of an acquired taste. The texture not exactly fudgy, slightly flaky, slightly creamy. It's not super-sweet like most Western desserts, and the tahini gives it a faint smoky taste (I've heard some people substitute the tahini with almond butter which sounds intriguing though I've never tried it). But it's also incredibly addicting. I find myself craving it sometimes, and when a halawa craving hits, nothing else will do. There is literally nothing else like it in the world.

I've been making halawa a lot lately, to try and get Anouk in touch with her Lebanese roots (she didn't like it at first but seems to like it more and more every time she has it). Though I don't have my great-grandmother's specific recipe, it does make me feel a connection with her every time I make this and I love that.

Ingredients:

1 cup honey
3/4 cup roasted, unsalted pistachios
1/2 tsp vanilla

1 cup tahini, stirred

Directions:

Over medium heat, cook the honey until it reaches 240 degrees F, or the "soft ball" stage (when dropped in water, the honey forms a round, flexible ball). Let cool slightly, then stir in the nuts and vanilla. Fold in the tahini, then stir well to combine. Pour mixture into a lightly greased dish (we find a standard bread loaf pan works well for this). Chill in the refrigerator for 24 hours. Cut into pieces and serve at room temperature. Makes about 1 pound.